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A creamy white bean stew filled with sweet leeks and earthy mushrooms only gets better with a puff of pastry on top. For extra sheen, whisk an egg, and brush the crust before baking.
Contains: milk, wheat.
Notes: The puff pastry will arrive frozen. Place it in the fridge to defrost for 2 to 3 hours before handling.
What You Get
Leeks
Thyme
Cannellini beans
Sliced mushrooms
Vegetable broth
Puff pastry (see note below)
What You'll Need
Butter or vegetable oil
Salt and freshly ground pepper
Dry white wine (optional)
All-purpose flour
Step 1
Preheat the oven to 400°F. To prep the leeks, trim the roots and remove the dark tops. Cut the leeks in half lengthwise, then slice crosswise (you should have about 1½ cups). Rinse in cool water to remove any dirt, and pat or shake dry. Pick the leaves from few sprigs of thyme and roughly chop the leaves. Rinse and drain the cannelini beans.
Step 2
In a large sauté pan over medium-high heat, melt 3 tablespoons butter. Add the mushrooms and sauté until they begin to release their liquid, about 3 minutes. Add the leeks and sauté until softened, 7 minutes longer. Season with ½ teaspoon salt. Add ½ cup vegetable broth, stirring to scrape up the browned bits from the bottom of the pan, and cook until the liquid has mostly reduced, 3 minutes. Transfer to a bowl.
Step 3
Return the pan to medium heat, and melt 3 tablespoons butter. Sprinkle with 3 tablespoons flour and whisk until the flour smells toasted, 2 minutes. Whisk in 2 cups of vegetable broth and stir until slightly thickened, 5 minutes. Return the vegetables to the pan, along with the white beans and thyme, and season with ½ teaspoon salt and several grinds of pepper. Transfer the mixture to a pie dish (9 inches in diameter), taking care to make sure the vegetables and beans are equally distributed.
Step 4
Meanwhile, on a lightly floured surface, unfold the pastry, and roll it out gently to smooth. Drape the pastry over the pie, and cut it so that it hangs over the side by about ½ an inch. Seal the edges, firmly pressing the dough against the pan. Prick the pastry several times with a fork Transfer the pie to the oven and bake until the pastry is firm and dry to the touch, and the filling is creamy and thickened, about 30 minutes.
Step 5
Let the pot pie rest for a few minutes. Cut through the pastry with a sharp knife, scoop the filling and pastry into bowls, and serve warm.